go to page 2

Hors d'oeuvre main

Anchovy stuffed eggs
Angels on horseback
Asparagus and prosciutto bundles
Asparagus with sun-dried tomatoes pastries
Bacon cheese cornucopias
Bite-size goat cheese walnut cheese cakes
Black bean and corn wontons
Blue cheese-pecan dip
Brie with cranberry chutney
Broiled crab meltaways
Broiled scallops wrapped in bacon
Camembert fritters
Carrots and curry cheese
Cheddar straws
Cheese beignets
Cheese puffs
Cheese wafers
Chèvre and olive crostini
Chicken bites
Chicken fingers
Chicken liver paté
Chutney and cheddar phyllo triangles

    go to page 2

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Makes 24

48 thin asparagus spears
4 ounces Montrachet cheese
2 teaspoons basil, chopped
1 tablespoon pine nuts, chopped
1 teaspoon water
1 teaspoon grated orange peel
12 slices Prosciutto ham, thinly sliced

Cook asparagus until just crisp-tender. Drain well on paper towel. Mix cheese, basil, pine nuts water and orange peel. Season with salt and pepper. Spread filling over each prosciutto slice.
Arrange 2 asparagus tips atop filling. Roll up prosciutto, enclosing base of asparagus. Press to seal.
Cut asparagus into bite size portions. (Can be made one day ahead. Cover, chill).

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.